Happy Sunday folks! I hope you’ve all had a lovely weekend and are rearing to go for the week ahead… or at least not dreading it that’s a good start. I’ve got some lovely autumn themed recipes for you in this weeks post and some to celebrate the last of the summer veg.

I spent the start of this weekend in Daylesford rumaging for ingredients in Story House and Garden to cook a lovely lunch for some incredible women participating in the first Essential Being retreat. It was a day of yoga, meditation and nourishing ood and I’ll share photos and more details about the next one soon as it was such a lovely and enriching wa to spend a Saturday.

If you’re after more autumn food inspiration the lovely ladies at Smudge Eats have put together a little collection of some of my autumn recipes for you to peruse. So go check it out as their website is a treasure trove.

Oh and in other exciting blog news I’ve been selected as one of the Top 30 Meal Planning Blogs on the whole internet woohoo. Check out the other amazing websites here.

Now for those meal plans…

Plan A

Day 1: Vegetarian Tempeh Ramen, you can make this guy vegan or vegetarian by using or leaving out the egg!

Day 2: Green Quinoa Bowl with Crispy Skinned Salmon and Herbed Yoghurt, a great way to use the last of that summer zucchini. (or the start of Spring veg if you’re in the other hemisphere!)

Day 3: One Pot 15 Minute Chicken Noodle Soup, what could possibly be easier to throw together?

Day 4: Speaking of easy to throw together these Bunless Morroccan burgers are a mid week dream.

Day 5: Indian Spiced Cauliflower Tacos, full of flavour and you can eat them with your hands – perfect weekend food.

Plan B

Day 1: Miso Butter and Enoki Mushrooms on Sourdough, if you’re like me and buy a loaf of sourdough on the weekend this is a great way to use it up on your monday, serve with wilted spinach or broccolini stir fried in the pan after you take out those ‘shrooms.

Day 2: Indian Spiced Cauliflower Tacos, Taco Tuesday is definitely a thing.

Day 3: Capsicum, Baby Kale and Fried Caper Linguini, I always top this with a fried egg to enrich the tasty sauce.

Day 4: Miso Sesame Roasted Cauliflower and Pumpkin Grain Salad, full of autumn vegetables and super filling.

Day 5: Vegan Tempeh Ramen, or make it vegetarian and throw in an egg.

And this weeks bonus recipe is this 8 Ingredient Berry and Thyme Sponge Pudding. You can use frozen berries and the last of the summer strawberries to make this delicious dessert.

HH. x